Pasta With Cauliflower Sicilian Style
Pasta with Cauliflower is one of the staples of Sicilian cuisine. During cold season it’s one of the most comforting dishes you can treat yourself to.
Servings: 4
Ingredients
- 12 oz pasta (buccatini, spaghetti or short pasta)
- 1 head cauliflower, medium size (purple or white)
- 1 shallot or onion
- 3 tablespoon pine nuts
- 4-5 anchovy fillets
- 3-4 tablespoon breadcrumbs , toasted
- 2 tablespoon raisins
- Saffron (optional)
- Extra virgin olive oil
Instructions
- Bring a large pot of salted water to a boil.
- While water is starting to boil clean the cauliflower. Remove all extra thick stems. Trim and cut cauliflower into small bite-sized florets.
- Boil in salted water for 5-10 minutes until fork-tender at the thickest part of the stem.
- While cauliflower is boiling, put a large skillet pan over medium heat and toast breadcrumbs until golden brown. Set the breadcrumbs aside.
- In the same skillet pan add extra virgin olive oil and finely chopped shallot or onion. Let simmer on low heat for a few minutes without letting it brown.
- Using oil skimmer or strainer scoop cauliflower out of the pot and add it directly to the skillet pan.
- Put pasta to boil in the same pot you used to boil cauliflower.Cook according to directions on the package.
- In the meantime finish the sauce.
Add anchovy fillets and bread them gently with a wooden spoon.Add pine nuts and raisins. - Drain pasta reserving some cooking liquid.
- Add pasta to the pan with the sauce and toss it for another minute. If pasta seems too dry add some cooking liquid from pasta.
- Serve immediately topped with toasted breadcrumbs.